Chicken Salad with Green Papaya and Carrots
4 servings
20 minutes
Chicken salad with green papaya and carrot is a vibrant, refreshing dish of Pan-Asian cuisine that combines the sweetness of papaya, the juiciness of carrot, and the spiciness of seasonings. Such salads are believed to have roots in traditional Thai and Vietnamese recipes where freshness and flavor contrast are key. The dressing made from vinegar, chili paste, and garlic adds a light spiciness to the dish while cilantro finishes it with fresh herbal notes. Grilled chicken breast makes the salad hearty while lettuce provides a textural base. It is perfect as a light main dish or refreshing side, especially in warm weather. This salad is an ideal balance of sweetness, spiciness, and freshness that can surprise and delight lovers of exotic cuisine.
1
Preheat the grill or barbecue. Grill the chicken breasts until cooked and golden brown. Cool and cut into small pieces.
- Chicken breast fillet: 500 g
2
In a small bowl, mix vinegar, chili paste, minced garlic, and sugar until the sugar dissolves.
- 9% table vinegar: 0.3 glass
- Garlic: 2 cloves
- Chili paste: 1 tablespoon
- Sugar: 2 teaspoons
3
Peel the papaya and carrot, and grate everything on a coarse grater. Transfer to a bowl.
- Green papaya: 1 piece
- Carrot: 2 pieces
4
Add pieces of chicken and cilantro. Drizzle with dressing, season with salt and pepper, and mix well.
- Chicken breast fillet: 500 g
- Chopped cilantro (coriander leaf): 0.5 glass
- Salt: to taste
- Freshly ground black pepper: to taste
5
Place lettuce leaves on a plate, add the salad on top, and serve.
- Lettuce: 1 piece